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Strawberry Shortcake

Strawberry Shortcake
For the Stabilized Whipped Cream
  1. * 3 cups fresh strawberries, sliced
  2. * 3 tbsp sugar
For the Stabilized Whipped Cream
  1. * 2 cups cold heavy whipping cream
  2. * ½ cup powdered sugar
  3. * 1 tsp vanilla extract
  4. * 1 ½ tsp unflavored gelatin
  5. * 2 tbsp cold water [1, 2, 5]
  6. 1 spongecake
  7. https://recipes.homlish.net/2025/06/13/angel-food-cake-shortcake/
Instructions
  1. Step 1: Prepare the Strawberry Filling
  2. 1. In a small bowl, toss the sliced strawberries with 3 tbsp of sugar.
  3. 2. Let them macerate at room temperature for at least 30 minutes to release their sweet juices.
  4. Step 2: Make the Stabilized Whipped Cream
  5. 1. In a small, microwave-safe dish, sprinkle the gelatin over the 2 tbsp of cold water. Let it sit for 5 minutes until absorbed.
  6. 2. Microwave the gelatin for 5–10 seconds just until it is liquified and clear. Let it cool slightly to room temperature.
  7. 3. In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla. Beat until it just begins to thicken.
  8. 4. With the mixer running, slowly drizzle in the cooled, liquid gelatin. Continue to beat until you reach medium-stiff, fluffy peaks.
  9. 1. Place your first cake layer on a serving platter and brush it with some of the strawberry juice from your macerated berries.
  10. 2. Spread a generous, even layer of whipped cream over the cake and top with about half of the strawberries.
  11. 3. Place the second cake layer on top, brush with remaining juice, and spread the rest of the whipped cream all over the top and sides of the cake.
  12. 4. Garnish with the remaining strawberries and serve immediately or refrigerate until ready to enjoy!
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Paul Homlish's recipes https://blog.homlish.net/

Corned Beef Special

Corned Beef Special
Ingredients
  1. 2 slices of fresh Rye bread (seeded, marbled, or unseeded)
  2. 4–6 oz of corned beef, thinly sliced
  3. 1/4 cup of creamy coleslaw (drained to prevent sogginess)
  4. 1–2 tbsp of Russian dressing (or Thousand Island)
  5. 1 slice of Swiss cheese (optional, but a common deli addition)
  6. 1 whole dill pickle spear (for serving on the side)
Instructions
  1. Prep the Coleslaw:Drain your coleslaw in a fine-mesh strainer for 5 minutes. This prevents the dressing from making the bottom slice of bread soggy.
  2. Layer the Base: Lay out two fresh slices of rye bread. Spread a generous layer of Russian dressing on the "inside" of both slices.
  3. Build the Foundation: If using Swiss cheese, place it on the bottom slice first to act as a structural base for the meat.
  4. Pile the Meat: Drape the thinly sliced corned beef loosely onto the bread. Folding the slices (rather than laying them flat) creates air pockets that make the sandwich feel lighter and more tender.
  5. Top with Crunch: Add the drained coleslaw directly on top of the meat.
  6. Close and Press: Place the second slice of bread on top and press down gently with your palm to "set" the layers.
  7. The Deli Cut: Use a sharp serrated knife to slice the sandwich in half diagonally.
  8. Final Touch: Serve immediately with a cold dill pickle spear and a side of potato chips.
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Paul Homlish's recipes https://blog.homlish.net/

Coleslaw:https://recipes.homlish.net/2024/04/01/coleslaw/

Reuben

Reuben
Ingredients
  1. 2 slices of rye bread (seeded, marbled, or dark)
  2. 4–6 oz cooked corned beef, thinly sliced
  3. 2 slices Swiss cheese
  4. 1/4 cup sauerkraut, thoroughly drained and squeezed dry
  5. 2 tbsp Russian or Thousand Island dressing
  6. 1 tbsp unsalted butter, softened (for the bread)
Instructions
  1. Prep the Ingredients: Drain
  2. cup of sauerkraut thoroughly; squeezing it dry prevents a soggy sandwich. Thinly slice your corned beef against the grain for maximum tenderness.
  3. Assemble the "Glue": Butter one side of two rye bread slices. On the unbuttered side, spread a generous layer of Russian dressing. Place a slice of Swiss cheese on each piece of bread—the cheese acts as a barrier to keep the bread crisp.
  4. Layer the Filling: Pile
  5. oz of corned beef onto one slice, followed by the drained sauerkraut
  6. . Close the sandwich with the second slice of bread, buttered side facing out.
  7. The Griddle Hack: Heat a skillet over medium-low heat. Place the sandwich in the pan and cover it with a lid for the first
  8. minutes; the trapped steam helps melt the cheese while the bottom toasts.
  9. Finish: Remove the lid, flip carefully, and grill for another
  10. minutes until both sides are golden brown.
Notes
  1. The Bread: While rye is traditional, seeded Jewish rye offers the most authentic flavor.
  2. Warm the Meat: For a better melt, briefly warm the corned beef in a skillet or microwave before assembling the sandwich.
  3. Make it Spicy: Add a teaspoon of prepared horseradish to your dressing for an extra kick.
  4. Accompaniments: Serve with a dill pickle spear and kettle chips to complete the deli experience.
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Paul Homlish's recipes https://blog.homlish.net/

Peanut Butter Cookies

Peanut Butter Cookies
Ingredients
  1. 1 3/4 cups (210 g) all purpose flour
  2. ▢ 1/2 teaspoon baking soda
  3. ▢ 1/2 teaspoon salt
  4. ▢ 1/4 cup (50 g) granulated sugar plus additional sugar to roll cookies in
  5. ▢ 3/4 cup (160 g) packed light brown sugar
  6. ▢ 1/2 cup (1 stick, 113) unsalted butter softened to room temperature
  7. ▢ 1 large egg room temperature
  8. ▢ 1 cup (270 g) smooth peanut butter
  9. ▢ 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°F (190°C) degrees. Line a cookie sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, (I use my stand mixer with my paddle attachment, but a hand mixer also works) cream together the sugars and butter on medium speed until light and fluffy about 2-3 minutes. Scrap down the bowl as needed.
  4. Add in the egg to the butter mixture and beat to combine. Mix in peanut butter and vanilla until smooth and creamy.
  5. Stir in the dry ingredients until just combined. Do not overmix.
  6. Using a small cookie scoop, scoop about 2 tablespoons of dough and roll into balls with your hands and then roll in sugar. Place on baking sheet and flatten with fork. I flatten with a criss cross.
  7. Bake for 10-12 minutes until edges are set and middles are still slightly soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to continue cooling.
Notes
  1. Freeze baked cookies for up to 3 months, just thaw at room temperature.
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Paul Homlish's recipes https://blog.homlish.net/

24 Hour Dill Pickles

24 Hour Dill Pickles
Ingredients
  1. 16 sprigs dill
  2. 8 qts sliced cucumbers
  3. 8 slices onion
BRINE
  1. 1 qt white vinegar
  2. 2 qts water
  3. 3.5 cups sugar
  4. 2 tsp powdered alum
Instructions
  1. add one sprig dill to each quart jar, then cucumbers, then top with another sprig of dill and slice onion.
  2. add brine ingrdients to pot a,d heat to a roling boil
  3. pour into quart jars and seal.
Notes
  1. May be eaten in 24 hours
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Paul Homlish's recipes https://blog.homlish.net/

Bread & Butter Pickles

Bread & Butter Pickles
Ingredients
  1. 4 qts cucumbers sliced
  2. 6 medium onions
  3. 2 green peppers
  4. 1/3 cup salt
  5. 5 cups sugar
  6. 1 1/2 tsp tumeric
  7. 1 1/2 tsp celery seed
  8. 2 Tbs mustard seed
  9. 3 cups vinegar
Instructions
  1. soak cucumbers, onions, peppers and salt 3 hours in ice water, drain
  2. add remaining ingredients and boil, poor in jars, seal
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Million Dollar Pickles

Million Dollar Pickles
Ingredients
  1. 6 qts cucumber, sliced
  2. 1 cup salt
  3. 3 green peppers cut up
  4. 1 qt onions
  5. 1 head cauliflower
  6. 5 cups sugar
  7. 2 tsp mustard seed
  8. 2 tsp tumeric
  9. heat to almost boiling and seal in jars
Instructions
  1. cover cucumbers with salt and water and soak 3 hours
  2. add all and heat to almost boiling
  3. seal in jars
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Paul Homlish's recipes https://blog.homlish.net/

Canned Tomato Sauce

Canned Tomato Sauce
Ingredients
  1. 26 lb Ripe tomatoes
  2. 14 tablespoons of bottled lemon juice
Instructions
  1. Prep the tomatoes
  2. Cook the tomato sauce 3 hours
  3. Prep for canning, fill jars, get bath boiling
  4. Canning tomato sauce: add two tablespoons of bottled lemon juice to each quart jar
  5. process pint jars for 35 minutes and quart jars for 40 minutes
Notes
  1. Canned
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Fig Jalapeno Jam

Fig Jalapeno Jam
Ingredients
  1. 1 1/4 cup white vinegar
  2. 2 cups figs
  3. 2 cups bell peppers red, green, yellow, or orange will do
  4. 1 cup jalapeños diced seeded if you want them less spicy
  5. 1 pkg Sure-Jell
  6. 1 tsp butter
  7. 7 cups sugar
Instructions
  1. In a food processor add the figs, bell peppers, and jalapeño peppers and pulse until desired consistency. I like to leave mine kind of chunky.
  2. Pour the mixture to a large pot and add the vinegar, Sure-Jell and butter.
  3. Bring to a boil for a couple of minutes
  4. Add the sugar, stir, and bring back to a rolling boil for 1 minute.
  5. Remove from heat and ladle into sterilized jars.
  6. Wipe rim of jar, add lids and rings, and place in water bath canner.
  7. Process 10 minutes for 1/2 pints and 15 min for pints.
  8. Remove from canner and allow to cool.
  9. Once the lids are sealed, occasionally gently shake jars to make sure your the pieces are distributed throughout the jar instead of all staying at the top.
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canned salsa

Canned Salsa
Ingredients
  1. 9 cups peeled and chopped tomatoes, they must be peeled first, see directions below or tutorial here
  2. 2 1/2 cups chopped green bell peppers
  3. 2 1/2 cups chopped white onion
  4. 4 medium jalapeños, chopped (see notes)
  5. 8 large cloves garlic, chopped
  6. 6 teaspoons canning salt
  7. 1 cup white vinegar
  8. 1 12-ounce can tomato paste
Instructions
  1. Remove the skins from the tomatoes
  2. Make the salsa. simmer for 20-30 minutes, until thickened and cooked
  3. Prepare cans to be sealed
  4. Process using a water bath
  5. Add the jars to the water bath and cover with a lid. Process for 30 minutes.
  6. Let the jars sit for 24 hours
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Paul Homlish's recipes https://blog.homlish.net/

Angel Food Cake (shortcake)

Angel Food Cake (Shortcake)
Ingredients
  1. 1 ¾ cups (350 grams) granulated sugar
  2. 1 cup (120 grams) cake flour
  3. 2 cups egg whites , at room temperature (about 12 large eggs)
  4. 1 ½ teaspoons cream of tartar
  5. ¼ teaspoon fine sea salt
  6. 1 ½ teaspoons pure vanilla extract
Instructions
  1. Adjust the oven rack to the lower middle position. Preheat the oven to 350°F. Do not grease the tube pan.
  2. In a food processor, pulse 1 3/4 cup sugar 18 to 20 times, or until fine and powdery. Remove 1 cup and set aside, leaving the rest in the processor. Add 1 cup cake flour. Pulse 8 to 10 times, or until combined and airy.
  3. In a stand mixer fitted with a whisk attachment, whisk 2 cups egg whites, 1 1/2 teaspoons cream of tartar, and 1/4 teaspoon salt on medium high until pale and frothy. With the mixer on, add 1 Tablespoon sugar at a time, waiting until combined, before adding the next Tablespoon. Whip a total of 5 to 6 minutes, or until medium peaks form. Add 1 1/2 teaspoons vanilla extract and whip just until combined. Remove bowl from mixer.
  4. Sift 1/4 cup flour mixture over the top of the whipped eggs. Using a rubber spatula, gently fold (see notes) in flour mixture until no dry ingredients can be seen. Repeat with remaining flour mixture, sifting 1/4 cup at a time.
  5. Carefully pour mixture evenly into a 10-inch tube pan. Smooth the top and gently run a knife through the batter to remove any air pockets. Bake 30 to 35 minutes, rotating halfway through, or until the top is lightly browned and a skewer inserted in the center comes out clean.
  6. Place pan upside down on a wire rack and cool at least 1 hour. When completely cooled, run a knife along the inner and outer edge and gently tap on counter until the cake releases.
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Paul Homlish's recipes https://blog.homlish.net/